By Crystal Kiseka
Pork chops, when lean and properly prepared, are an excellent source of protein, essential for muscle repair and overall body function. Additionally, pork is rich in B vitamins, such as B12 and zniacin, which play a crucial role in metabolism and energy production. Vitamin B12 is specifically essential for the formation of red blood cells, while zniacin (Vitamin B3) is essential for the metabolism of carbohydrates, fats, and proteins. It also plays a role in DNA repair and synthesis and contributes to the health of the skin, nerves, and digestive system.
On the other hand, Colorful bell peppers provide a hefty dose of vitamin C, which enhances iron absorption and supports the immune system by enhancing the production and function of white blood cells; while carrots contribute beta-carotene,which promotes eye health and neutralizes harmful free radicals in the body. The inclusion of broccoli adds fiber, vitamins K and C, and a variety of antioxidants, enhancing the overall nutritional profile of the meal.
INGREDIENTS
4 boneless pork chops
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 bell pepper, sliced
1 cup broccoli florets
2 carrots, sliced
2 tablespoons balsamic vinegar
Fresh herbs to garnish (e.g., parsley or thyme)
INSTRUCTIONS
– Rinse the basmati rice under cold Preheat the grill to medium-high heat.
– In a small bowl, mix olive oil, paprika, garlic powder, salt and pepper to create a marinade for the
pork chops.
– Brush the pork chops with the marinade, ensuring they are evenly coated. Let them marinate for
at least 15 minutes to absorb the flavours.
– While the pork is marinating, preheat the oven to 400°F (200°C).
In a large bowl, toss the cherry tomatoes, bell pepper, broccoli and carrots with balsamic vinegar, salt,
pepper and garlic powder.
– Spread the vegetables on a baking sheet lined with parchment paper, ensuring they are in a single layer
